Light up the grill for this peppery chicken recipe. Chicken thighs are ideal for roasting and grilling. Their dark meat is juicy and flavorful and can easily handle a wallop of heat and spice, and they won’t dry out while they cook.

Fresh red jalapeno peppers deliver the heat in this recipe. Their spice lies primarily in the white membranes that hold the seeds of the pepper. You can adjust the heat to your taste by adjusting the amount of the membrane and seeds you include. Avoid contact with your fingers: Use gloved hands or a paring knife.

These fiery thighs are easy to make. Simply blitz the marinade ingredients in a food processor. Then thoroughly coat the chicken, including under the skin (remember those gloves!), and let the chicken marinate for up to 24 hours.

Red chile

chicken thighs

Active time: 20 minutes

Total time: about 50 minutes,

plus marinating time

Yield: Serves 4

Marinade:

2 red jalapeno peppers

1 large roasted red pepper, drained if jarred; peeled and seeded if fresh, coarsely chopped

3 garlic cloves

1/4 cup olive oil

1 tablespoon light brown sugar

1 teaspoon fresh thyme leaves

1 teaspoon sweet paprika

1 teaspoon red chili flakes, or to taste

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

Juice and zest of 1/2 lemon

8 bone-in chicken thighs with skin

Fresh thyme for garnish

Halve the jalapeno peppers. If desired, remove some of the membranes and seeds with a paring knife or gloved hands. Coarsely chop the peppers and transfer to the bowl of a food processor. Add the remaining marinade ingredients and process to blend.

Place the chicken in a large bowl or a large resealable plastic bag. Pour the marinade over and turn to thoroughly coat the chicken, rubbing the marinade between the skin and meat. Cover or seal the bag and refrigerate for 2 hours or up to 24 hours. Remove from the refrigerator 30 minutes before roasting.

Heat the oven to 350 degrees or prepare a grill for direct cooking over medium heat and lightly oil the grill grates. Remove the chicken from the marinade, letting any excess drip off into the bowl or bag. Discard marinade.

If oven-roasting, arrange on a grill pan. Transfer to the middle rack of the oven and roast until the skin is golden and beginning to crisp and an instant-read thermometer registers 165 degrees when inserted in the thickest part closest to the bone, about 30 minutes. If desired, turn on the broiler for an additional 1 minute to further darken and crisp the skin.

If using a grill, arrange the chicken, skin-side down, over direct heat. Grill until the skin is golden and releases easily from the grates. Move to indirect heat and continue to cook until an instant-read thermometer registers 165 degrees when inserted in the thickest part closest to the bone, about 30 minutes, turning as needed.

Transfer the chicken to a serving platter. Season with additional salt and pepper and garnish with fresh thyme.